Ingredients with Measurements:
- 4 cups of diced potatoes
- 1 bunch of rape kale, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
Special equipment needed:
- Baking sheet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the diced potatoes, chopped rape kale, diced onion, minced garlic, olive oil, salt, black pepper, paprika, and cumin. Toss until everything is evenly coated.
3. Spread the mixture onto a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown.
5. While the hash is roasting, heat a large skillet over medium heat.
6. Once the hash is done, transfer it to the skillet and cook for an additional 5-10 minutes, stirring occasionally, until everything is heated through and the kale is slightly crispy.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 610mg
- Total carbohydrate: 36g
- Dietary fiber: 5g
- Sugars: 3g
- Protein: 5g
Substitutions for ingredients:
- If you can't find rape kale, you can use regular kale or Swiss chard instead.
- You can use any type of potato you like, such as Yukon gold or red potatoes.
- If you don't have paprika or cumin, you can use chili powder instead.
Variations:
- Add some cooked crumbled sausage or bacon for a meatier version.
- Top with a fried egg for a delicious breakfast or brunch dish.
- Add some diced bell peppers or jalapeños for some extra flavor and heat.
Tips and tricks:
- Make sure to chop the potatoes into small, bite-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the potatoes won't get crispy.
- If the kale is too tough, you can massage it with a little bit of olive oil before adding it to the mixture.
- You can also add some grated Parmesan cheese or nutritional yeast for some extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply heat up a skillet over medium heat and add the hash. Cook for a few minutes, stirring occasionally, until everything is heated through.
Presentation ideas:
- Serve the hash in a large bowl or on individual plates.
- Garnish with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
- This hash goes well with a side of toast or a bagel.
- Serve with a cup of coffee or tea for a delicious breakfast or brunch.
Suggested side dishes:
- Fresh fruit salad
- Roasted asparagus
- Grilled tomatoes
Troubleshooting advice:
- If the potatoes are taking too long to cook, you can cover the baking sheet with foil for the first 15-20 minutes to help them cook faster.
Food safety advice:
- Make sure to wash all produce thoroughly before using it.
- Use a food thermometer to make sure the potatoes are cooked to an internal temperature of 165°F.
Food history:
- Hash is a dish that originated in the United States in the late 19th century. It was originally made with leftover meat and potatoes, but has since evolved to include a variety of ingredients.
Flavor profiles:
- This dish is savory and slightly spicy, with a crispy texture from the roasted potatoes and kale.
Serving suggestions:
- Serve this dish for breakfast, brunch, or as a side dish for dinner.
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